April 8th, 2012
Photography by James Tse Food Styling by Ruth Gangbar
Pesto (from scratch!)
In a food processor, chop garlic.
Add remaining ingredients.
With the motor running, slowly pour in oil until well blended.
Boil a large pot of salted water.
Cook pasta until it's al dente. Meanwhile, pull the chicken meat off the bone and cut into bite-sized pieces.
Cut tomatoes in half.
Drain the pasta and, while it's still hot, toss in the pesto and tomatoes.
Add chicken, garnish with shaved Parmesan and serve.
Nutrients per serving (based on 6 servings): 530 calories, 22 g fat, 23 g protein, 5 g fiber, 63 g carbohydrates. Excellent source of vitamin B1, vitamin B2, niacin, folate, magnesium, iron, zinc. Good source of vitamin A, vitamin B12, calcium.